This abstract investigates how contemporary sustainability programs affect sustainable food consumption, food waste management, waste reduction, circular supply networks, and ecologically beneficial behaviors. Given growing environmental concerns, traditional food production and consumption must be entirely rethought. Sustainable food consumption emphasizes circular supply chain models and eco-friendly approaches to reduce waste. These activities aim to reduce food's life cycle's environmental impact. From source to consumption, waste reduction is essential. These solutions promote circularity and resource responsibility. Adopting a closed-loop supply chain ensures food waste is reused or recycled, reducing the food industry's environmental impact. Composting and waste-to-energy solutions boost the industry's environmental responsibility. Sustainable food consumption, waste management, waste reduction, circular supply chains, and green practices can help stakeholders create a more resilient and environmentally friendly food system.
TopIntroduction
India is a country of rich heritage with abundant culture, flavors, and cuisines. Yet it is grappling with a serious issue that impacts nearly 23 crore people living in the country – Food Wastage in India. According to the UNEP (United Nations Environment Programme) 68.7 million tonnes of food is wasted annually in Indian homes, in simple words it is about 50 kgs per person. The FSSAI (Food Safety and Standards Authority of India) reported that 1/3rd of all food produced in India gets wasted or spoilt before it is even eaten. This is a very serious concern as it comes to show that people not only waste food deliberately but aren’t even aware of it.
The hospitality industry plays a pivotal role in our modern society, offering guests memorable experiences, exceptional service, and a wide array of culinary delights. However, this industry is also known for producing substantial amounts of food wastage. The issue of food wastage is a global concern, with significant environmental, economic, and social implications. As the world grapples with the challenges of climate change, resource scarcity, and hunger, it becomes imperative for the hospitality sector to address its responsibility in reducing food wastage and exploring innovative ways to reutilize surplus food. Food wastage refers to any food lost by deterioration or waste. Thus, the term “wastage” encompasses both food loss and food waste.” (FAO, 2013)
This research paper proposal aims to delve into the critical topic of “Reutilization of Food Wastage in the Hospitality Industry” and provide insights into sustainable approaches that can mitigate the adverse effects of food wastage. The proposal will outline the key objectives, significance, scope, and methodology of the research, highlighting the need to adopt more sustainable practices in the hospitality sector.
The reutilization of food wastage not only aligns with the global trend toward sustainability but also offers a potential win-win solution for the hospitality industry. By reducing food wastage, establishments can simultaneously minimize their environmental footprint, improve operational efficiency, and contribute to local communities by donating surplus food to those in need.
This research paper will shed light on various facets of the problem, including the root causes of food wastage in the hospitality industry, the environmental and social consequences, and the best practices and innovative strategies that can be employed to reduce, reuse, and recycle surplus food. We will also investigate how technology, government regulations, and consumer awareness can influence the industry's response to food wastage. In an era where sustainability and responsible business practices are at the forefront, this research proposal aims to guide the hospitality industry in making informed decisions and embracing its role as a driver of positive change. By exploring and promoting the reutilization of food wastage, the hospitality sector can pave the way for a more sustainable future while simultaneously reaping the benefits of improved efficiency, reduced costs, and enhanced reputation.
The hospitality industry plays a pivotal role in India's economic landscape, but it also faces challenges in managing food waste responsibly. The convergence of sustainability and waste management has become a crucial focal point in the Indian hospitality business landscape. This study explores the topic of sustainable food waste utilization, focusing on innovative methods used in the Indian hospitality industry. The hospitality industry, which is experiencing fast growth, has a significant influence on consumption habits and environmental effect. The effective handling of food waste is a prominent issue, leading to a shift in mindset towards sustainable methods. This study aims to investigate the present condition of food waste in the Indian hospitality industry, analyzing the difficulties encountered and suggesting practical approaches for effective utilization, in line with international sustainability objectives.
The need to tackle food waste in the hotel sector in India arises from both environmental and economic factors. The growing population and expanding urbanization are putting a noticeable pressure on resources. Efficient waste utilization not only decreases the environmental impact linked to food disposal but also has economic prospects. This study aims to highlight the interdependent connection between sustainability and economic feasibility, emphasizing that prudent management of food waste can help not only to the preservation of the environment but also to the cost-efficiency of hospitality businesses.